Thursday, April 21, 2016

Baked Oatmeal

Baked Oatmeal

1 cup milk
1 tsp. vanilla
3 cups gluten free oats

Soak the oats in milk and vanilla.  Set aside

In large bowl mix:

1/2 cup oil
1/4 cup brown sugar
2 eggs beaten
1 tsp. baking powder
1 tsp salt
1 tsp. cinnamon
  Mix well.

Add oatmeal mixture to liquid mixture

Pour into 9 X 9 buttered pan.
Bake 350 degrees for 30 minutes

Serve warm with warm milk or serve plain

Can be microwaved to reheat, or heat in the oven at 350 for a bit.

Enjoy!

Saturday, April 2, 2016

Berry Cobbler (Slow Cooker Style)

Berry Cobbler

Filling:

1 10 oz. bag frozen strawberries
1 10 oz bag frozen blueberries
1 10 oz bag frozen raspberries
1/3 to 2/3 cup of sugar depending on your tastes, (I use 2/3 cup)
1/2 cup  baking Mix (either Pamela's Gluten Free Pancake and Baking Mix or Self Rising Blend posted  3/12/16 )

Topping:
2 1/4 cups baking mix (just like above)
1/4 cup sugar, plus 1/4 cup
4 tbsp. melted butter
1/2 cup milk
2 tsp. ground cinnamon

Butter inside of slow cooker

In a large bowl toss all fruits, sugar, and 1/2 cup baking mix.  Pour into slow cooker.  In another large bowl stir together 2 1/4 cup baking mix, 1/4 cup sugar, melted butter and milk with a spoon.  With hands or spoon drop bits of dough on top of fruit.  In a small bowl mix 1/4 cup sugar and the ground cinnamon. Sprinkle ground cinnamon and sugar on top of dough.  Put lid on cooker and turn power on high for 3 to 4 hours, or until topping has puffed and fruit is bubbly.

Serve with whipped cream or ice cream.

Please feel free to substitute any fruit.

Thanks Kim Greenwood for this amazing recipe, I have used this for years!